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Al ajillo

Condiment

Al ajillo is a typical condiment in the cuisines of the Spanish-speaking world. The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo (garlic).^[1] In other Latin American countries the dish is similar, but using other chilies, for example the aji pancaoraji mirasol in Peruvian cooking, dried forms of aji amarillo.

Camarones al ajillo[edit]

It is a dish made with shrimp that are fried in a pan with butter or vegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt, black pepper, lemon and parsley or coriander.^[1]

Pescado al ajillo[edit]

It is a dish made with fish that is fried in a pan with butter or vegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt, black pepper, lemon and parsley or coriander.

References[edit]

Bibliography[edit]

• Bayless, Rick. Mexican Kitchen. (1996). ISBN 978-0-684-80006-6.

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